Pineapple-Hibiscus Cocktail
A vibrant and refreshing cocktail combining sweet pineapple, tart hibiscus, and spicy jalapeño with tequila and lime. This sophisticated drink features a homemade pineapple shrub and hibiscus tea for complex layered flavors.
Ingredients
- •1¼ cups sugar
- •1 whole pineapple
- •6 tablespoons distilled white vinegar
- •¼ cup dried hibiscus flowers
- •1 whole jalapeño
- •5 sprigs mint
- •1 whole lime
- •2 cups tequila
- •1 cup fresh lime juice
Cooking Instructions
- 1.
Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
73 min
- 2.
Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
40 min
- 3.
Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
60 min
- 4.
Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
5 min
- 5.
Cocktail can be mixed 6 hours ahead. Keep chilled.
